Between the white picket fence, the soft glow of string lights that traverse the ceiling, and the open air kitchen, Market, 12 Church Street, Montclair, feels a little like someone's backyard barbeque. It's relaxed, intimate, unpretentious and comfortable, but don't let atmoshphere fool you. The food being prepared in the Market kitchen is first class.

On my first visit to Market, I had the pleasure of meeting the extraordinarily talented, humble and soft-spoken Chef Tre Ghosal. Ghoshal, who is of East Indian descent, has been cooking since he was thirteen and joined Market during the restaurant's re-opening in November 2010.

Owners of Market, Joshua Cedarbaum and Adi Hecht, are committed to using organic, sustainable and local products. The Menu offers the "Market Plate," a sampling of the freshest ingredients of the day, manipulated the Chef Tre way.

During the HFTK visit to Market, Chef Tre prepared two dishes, including the phenom of winter decadence, House-made Spinach Agnolotti stuffed with Humboldt Fog Chevre and Maitake Mushrooms, atop a purple and green kale saute, with white truffle veloute and prosciutto frizzle. Chef, no doubt, is creative, but also remarkably intutive; the combinations played in harmony, and not a single ingredient over powered the others. It was the perfect winter storm, and truly one of the most delicious and satisfying dishes I've ever enjoyed.

Watch the video to see how Chef Tre creates this incredible dish. And when your finished viewing, click here for the recipe, or here to make a reservation at Market.

You'll see more from Market next week. For now, let me know your thoughts. Have you been to Market? Do you love Humbolt Fog?